Savoury Tart with Sweet Pepper Pesto
500g puff pastry
1 clove garlic, chopped
Sea salt and freshly ground black pepper
6 cherry tomatoes, halved
½ 225g jar
1 egg, lightly beaten
handful fresh basil leaves
Roll out the pastry and place in a lightly oiled rectangular tart tin (approx. 28cm x 22cm). Chill.
Preheat the oven to 180˚C.
Slice the aubergine and courgette, place on an oven tray and toss with the garlic, EVO and season with salt and pepper. Place in the oven and cook for 4 minutes. Turn, and cook for a further 4 minutes.
Spread the pesto on the pastry; arrange the aubergine and courgette on top, along with the tomatoes. Dot with the chevre and piquillo slices.
Brush the pastry edges with the beaten egg, and return to the oven for 20 minutes until dark golden brown.
Garnish with basil leaves.
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